Integrale Rice Risotto Challenge – Savory Lobster Risotto

Last month I saw a post on twitter from MarxFoods.com regarding the Interale Rice Risotto Challenge and immediately I went to their site and entered to be part of this great event. I did this for a few reasons, first school was coming to a close and I thought it would be fun to participate in an online food competition and second, I LOVE risotto. That may be because I’m Italian or that it is gluten-free, or that I just love risotto for all its creamy goodness. Risotto to me is a blank canvas, you can do so much to it and be as creative as you wish.

One of my favorite ways to enjoy risotto is the recipe below, it is simple yet decadent and perfect on a warm summer day served with a simple salad of mixed greens and a light vinaigrette and a chilled glass of Bogle Sauvignon Blanc (which is used to make the risotto!). The Bogle Sauvignon Blanc is absolutely perfect in this risotto – it adds just the right flavor to this dish.

I’ve made risotto countless times and with several different brands of rice, and I’ll be honest, I have my favorites. Although I think it is the method more than the rice however, the Integrale rice is fantastic. I loved the texture you get with this rice. I always love finding new products to try, I am very thankful to both Integrale and MarxFoods for this opportunity to try this rice and be part of this event.

I had read on another blog that Integrale Rice was “whole wheat” and at first I had a bit of a challenge trying to figure out if that was true or not seeing as the entire package is in Italian. Thankfully there is google translate 🙂 This is rice, not made from whole wheat grains, and the package states: ” Il Riso Non Ha Glutine Ed E Quindi L’Alimento Ideale Per I Celiaci” which translates to: “Rice has no gluten and is therefore the ideal food for Celiacs” I love when companies put gluten-free statements on their products.

Integrale rice is an Italian brown risotto rice. Like all risotto rice varieties, slow cooking Integrale Rice on the stove top with multiple infusions of stock causes it to absorb the stock’s flavor and release starch into the pan, thickening the remaining stock into an incredibly delicious sauce.

However, because the outer bran is left on, the finished risotto has a nuttier brown rice flavor, distinct grains, and a little more chew to its finished texture. The bran also includes additional nutrients not found in white risotto rice.

Sauvignon Blanc and Lobster Risotto

2 oz butter – unsalted

2 oz shallots – minced

2 garlic cloves – minced

1 1/2 cups Integrale Rice

3 cups white chicken stock or lobster stock

1 cup Bogle Sauvignon Blanc

2 oz Parmesan cheese – grated

1/4 cup heavy cream

2 – 1-1 1/4 pound lobsters

Salt and Pepper – to taste

Method of Preparation

Steam two lobsters until meat is cooked – about 7-8 minutes. Cool, remove meat from tail and claws, chop and set aside. Save the shells to make additional stock.

Heat stock over medium heat and keep warm.

In a large straight sided skillet add butter and melt over medium heat.

Add in shallots and garlic, saute until translucent.

Add Rice and stir until well coated and are toasted slightly – you will smell a light nutty aroma.

Add the Bogle Sauvignon Blanc and stir until almost absorbed.

Slowly add the warm stock one ladle at a time and stir until almost absorbed.

Continue this process of adding stock in small quantities and stirring continuously until the liquid is absorbed, until the desired texture is achieved (rice should retain a touch of firmness and there should be a creamy, but not mushy consistency). You may not use all of the stock!